Thursday, May 21, 2009

Welcome to Day Four of Cooking Light week! Make sure you head over to Aggie's Kitchen for Day One and Day Three recipes. I wanted to do a side dish and this was an easy pick since I love potatoes and garlic. Believe it or not, I've never roasted garlic before. Where have I been? Anyway, this is a different but very good way to eat potatoes. I have to admit, I'm used to my garlic roasted potatoes that I usually make so at first I wasn't sure about the tangy mustard and vinegar flavor. But the more I ate them the more I liked them. My husband loved them. The kids just wanted the plain roasted ones so I put some aside for them before adding the vinaigrette. We ate this with grilled rib eye steaks. So, try something new today. It may become a favorite.

Well, I wonder what Aggie has in store for you tomorrow. Go to Aggie's Kitchen to find out what delicious recipe she's cooked up.

Mom's Cooking Club Lesson: This recipe's title says New Potatoes but the ingredient list says small red potatoes. Sometimes the term new potatoes are used to describe all small waxy potatoes. New potatoes are basically immature potatoes harvested in spring & early summer. They have high moisture content and a creamy texture. My grocery store had a 3lb bag of petite red potatoes which is what I used in this recipe.

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Hi and welcome to Mom's Cooking Club! This is my small place where I like to share recipes, ideas and tips. I am not a gourmet cook. I'm just a home cook who loves to make simple, easy & delicious meals for my family. I'm always trying new recipes to add variety and keep everyone's tastebuds happy. In the process, I'm teaching my twin teenage daughters the basics of cooking & to have fun in the kitchen. So, thanks for visiting and welcome to the club!